Slow-Cooked Beef Chuck Roast with Carrots and Parsnips

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A tender, slow-cooked beef chuck roast simmered with earthy carrots and sweet parsnips, perfect for a comforting Whole30 dinner. This American-inspired beef recipe (whole30, gluten free), ready in about 260 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef chuck roast
• 4 medium, peeled and cut into 2-inch pieces carrots
• 3 medium, peeled and cut into 2-inch pieces parsnips
• 1 large, sliced yellow onion
• 4 minced garlic cloves
• 2 cups beef broth (Whole30 compliant)
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 1/2 tsp sea salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 3 lbs beef chuck roast with 1 tsp sea salt and 1/2 tsp black pepper. Sear the roast for 4 minutes per side until brown and crusty.
2. Step 2: Transfer the roast to a slow cooker. In the same skillet, sauté 1 large sliced yellow onion and 4 minced garlic cloves for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 2 tbsp tomato paste, 2 cups beef broth, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer for 2 minutes, then pour over the roast.
4. Step 4: Add 4 peeled and 2-inch chopped carrots and 3 peeled and 2-inch chopped parsnips around the roast in the slow cooker.
5. Step 5: Cook on low for 8 hours or high for 4-5 hours until beef is fork-tender and vegetables are soft.
6. Step 6: Remove roast and vegetables, slice beef against the grain, and serve with the cooking juices spooned over top.